Banting Salmon, roasted red pepper, cream cheese and spinach omelette
4 organic Braeside chicken eggs
4 tbsp water
1 roast red pepper sliced (roast fresh pepper over an open flame and skin before using if you don’t have a bottled or canned version)
½ cup full fat cream cheese
1/3 cup lightly boiled baby spinach (about ½ packet raw)
2 tbsp caviare
Type of dish
Oven bakes
Baking
Entree's
Snacks
Occasion, extravagance & level of difficulty
Fast cooking
Simple recipes
Cooking appliance
Induction Hob
Microwave
Bread, cakes and pastries
Hearty Food
Flavour
Savoury
Type of ingredient
Fish
Breakfast
Seafood
Recipe for
2 People
Temperate range
Warm
PreparationHave all your ingredients prepared and ready to go
Use a 28cm non-stick pan and cook both portions in one pan
Whisk your eggs and water well
Melt about a tablespoon of butter on medium heat
Place eggs into the centre of your pan and twirl to evenly spread the eggs
Use a fork or spatula to move the cooked egg away from the pan and keep twirling to replace raw egg into the gaps left by the fork or spatula
The idea here is to have an even layer of medium cooked eggs before adding the ingredients
Once the egg is medium cooked turn the heat down and spread the ingredients evenly over one half of the egg layer (I usually use the front of the pan for this)
Season
Avoid over fillling in order to properly fold the omelette
Place a lid over the pan
Cook for a few minutes flip and cook the other side.
Remove the omelette from the pan and cut in two before placing on two plates
Top with a dollop of cream cheese and a teaspoon of caviare
Use a 28cm non-stick pan and cook both portions in one pan
Whisk your eggs and water well
Melt about a tablespoon of butter on medium heat
Place eggs into the centre of your pan and twirl to evenly spread the eggs
Use a fork or spatula to move the cooked egg away from the pan and keep twirling to replace raw egg into the gaps left by the fork or spatula
The idea here is to have an even layer of medium cooked eggs before adding the ingredients
Once the egg is medium cooked turn the heat down and spread the ingredients evenly over one half of the egg layer (I usually use the front of the pan for this)
Season
Avoid over fillling in order to properly fold the omelette
Place a lid over the pan
Cook for a few minutes flip and cook the other side.
Remove the omelette from the pan and cut in two before placing on two plates
Top with a dollop of cream cheese and a teaspoon of caviare